I always start any poultry, especially a big bird like turkey, breast side down for the first hour or so of cooking. This allows the fattier parts of the fowl to naturally "baste" the drier portions like the breast. It also browns the bottom part better than if you left it breast side up for the full duration.

After about an hour, I turn the bird over and finish it breast side up. Just be careful when you turn it. It's very hot and easily dropped.

One of these days, I will finally invest in one of those stainless steel devices which lets you cook the turkey upright in either the oven or grill.

In Morris Co., N.J. at the right end of a Browning 12 gauge, with Nick to my left n Rex to my right.

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Originally Posted by Borgoguy

I always start any poultry, especially a big bird like turkey, breast side down for the first hour or so of cooking. This allows the fattier parts of the fowl to naturally "baste" the drier portions like the breast. It also browns the bottom part better than if you left it breast side up for the full duration.

After about an hour, I turn the bird over and finish it breast side up. Just be careful when you turn it. It's very hot and easily dropped.

One of these days, I will finally invest in one of those stainless steel devices which lets you cook the turkey upright in either the oven or grill.

I always start any poultry, especially a big bird like turkey, breast side down for the first hour or so of cooking. This allows the fattier parts of the fowl to naturally "baste" the drier portions like the breast. It also browns the bottom part better than if you left it breast side up for the full duration.

After about an hour, I turn the bird over and finish it breast side up. Just be careful when you turn it. It's very hot and easily dropped.

I always start any poultry, especially a big bird like turkey, breast side down for the first hour or so of cooking. This allows the fattier parts of the fowl to naturally "baste" the drier portions like the breast. It also browns the bottom part better than if you left it breast side up for the full duration.

After about an hour, I turn the bird over and finish it breast side up. Just be careful when you turn it. It's very hot and easily dropped.

One of these days, I will finally invest in one of those stainless steel devices which lets you cook the turkey upright in either the oven or grill.

I'm just about to start the Alton Brown brining cycle. It really does a great job with prepping the turkey for cooking tomorrow.

Both at home and in professional kitchens, I've brined just about any meat you can imagine. My problem with brining turkey is that you really can't use the pan juices for gravy, as they are rendered (no pun) too salty and would ruin it.

Guess you could overcome this obstacle by preparing a pot of turkey stock with the neck, gizzards, etc.

I always start any poultry, especially a big bird like turkey, breast side down for the first hour or so of cooking. This allows the fattier parts of the fowl to naturally "baste" the drier portions like the breast. It also browns the bottom part better than if you left it breast side up for the full duration.

After about an hour, I turn the bird over and finish it breast side up. Just be careful when you turn it. It's very hot and easily dropped.

One of these days, I will finally invest in one of those stainless steel devices which lets you cook the turkey upright in either the oven or grill.

How do you handle these frigging pink, goose bumped, bird caucuses and then eat them? i just want it cooked on a plate in front of me, blissfully ignorant of the details. i was bummed out picking ours up today, and it was wrapped in plastic.

Upside down is a good way to cook it but you need a rack in your roasting pan to make sure it does not stick. You don't want to tear the skin.

IMO cheese cloth is overkill. Baste it a couple of times an hour or so and the skin will be fine.

Get a good digital thermometer.

An indispensable part of anyone's batterie de cuisine. Back in the 90s, I took a course with a rep from DeltaTRAK. At that point, they were the only instant reads you could fully immerse to completely clean and sanitize.

Here's the upgraded one I have owned for at least eight years. Works like a champ.

Both at home and in professional kitchens, I've brined just about any meat you can imagine. My problem with brining turkey is that you really can't use the pan juices for gravy, as they are rendered (no pun) too salty and would ruin it.

Guess you could overcome this obstacle by preparing a pot of turkey stock with the neck, gizzards, etc.

At our local mart they sell an organic gravy (not the mix kind) and it is pretty good. We are not gravy users and it's for the guests mostly.

How do you handle these frigging pink, goose bumped, bird caucuses and then eat them? i just want it cooked on a plate in front of me, blissfully ignorant of the details. i was bummed out picking ours up today, and it was wrapped in plastic.

LOL. You get used to it after.

Originally Posted by DDNYjets

I use something similar to that for whole chickens on the grill. Comes out great. I imagine a turkey would be great as well.

I bought a cheap crap one at WalMart ($3.99) a few year's back which works fine on the grill or in the oven. Think I want to invest in something sturdier like that Spanek for turkey.

An indispensable part of anyone's batterie de cuisine. Back in the 90s, I took a course with a rep from DeltaTRAK. At that point, they were the only instant reads you could fully immerse to completely clean and sanitize.

Here's the upgraded one I have owned for at least eight years. Works like a champ.